Digestibility of pentose sugars and uronic acids and their effect on chick weight gain and caecal size

Publisher Website
Google Scholar
Abstract
1. In the first experiment D‐xylose, L‐arabinose, D‐galac‐turonic and D‐glucuronic acids were fed ad, libitum to young chicks for 2 weeks at 200 g/kg of diet and weight gains and food consumption were recorded. 2. L‐arabinose and D‐xylose did not depress food consumption in the first week but prolonged feeding caused food consumption to decrease and weight gain to be adversely affected. 3. D‐galacturonic acid and D‐glucuronic acid caused severe growth retardation as early as the first week of feeding, primarily because of voluntary starvation. 4. Apparent metabolisable energy values for the diets were obtained when chicks were 19 to 21 d of age and were 14.04 ±0.52, 12.03 ±0.61, 11.77 ±1.21, 11.68 ±0.34 and 11.66±0.45 KJ/g for the basal diet with glucose, xylose, arabinose, galacturonic and glucuronic acids respectively. 5. True metabolisable energy values for the diets were obtained from adult cockerels and were 15.07 ±0.16, 13.45 ±0.16, 13.12 ±0.37, 12.29 ± 0.26 and 12.69 ± 0.23 KJ/g for basal diet with glucose, xylose, arabinose, galacturonic and glucuronic acids respectively. 6. In the second experiment D‐galactose, D‐xylose, L‐arabinose, d‐galacturonic and D‐glucuronic acid were fed ad libitum to young chicks for 3 weeks at 50 g/kg of diet and weight gains and food consumption were recorded. 7. Chicks grew and ate well on all diets. 8. The digestibilities of sugars and uronic acids were obtained by measurement of these constituents in diets and digesta using titanium dioxide as a marker. The digestibilities were 1.000 ±0.0, 0.997±0.002, 0.936±0.041, 0.628±0.103, 0.588±0.059, and 0.645 ±0.089 for D‐glucose, D‐galactose, D‐xylose, L‐arabinose, D‐galacturonic and D‐glucuronic acids respectively. 9. Both at 200 and 50 g/kg dietary inclusion there was noticeable caecal fermentation from L‐arabinose, D‐galacturonic and D‐glucuronic acid. Only at 200 g/kg dietary inclusion did D‐xylose produce significant evidence of caecal fermentation.